Ojinguh dupbop is a spicy squid dish made with ojinguh bokum over steamed white rice (bop). In Korean, dupbop literally means "over rice" so fresh squids are cut into bite-sized pieces then pan stir-fried with spicy gochujang along with gochugaru and served with steamed white rice. Assortments of vegetables that can be included in the spicy sauce mix are green & red chili peppers, mushrooms, green onions, carrots and onions.

Recipe Ingredients: Sauce

1 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp gochujang, red chili pepper paste

1 tsp sugar

6 fresh garlic cloves, peeled and puréed

1 inch fresh gingerroot, peeled and puréed

1 tbsp gochugaru, red chili pepper flakes

1 tbsp sesame oil

Salt and pepper

Recipe Ingredients

1 large or 2 small whole squid

4 stalks green onions

2 large green or red chili peppers (jalapeño can be used as a substitute)